503 is it Recipes

Lanas wonderful mystery layered dessert, Here is how this came about: i wanted to make something, Scrumptious using only what i had in refrigerator and pantry., It is so easy , i am just describing in detail so it seems long., Btw , jb flipped over this, Dessert shells. (like people use for little strawberrie, Short cakes ), Chocolate (shell ) sauce like for over ice cream that hardens., Custard, Half-and-half, Eggs (beaten well ), White sugar, All-purpose flour, Salt, Cream cheese-softened, Flaked coconut, toasted, Vanilla extract, Toasted and chopped macadamia nuts, Toasted coconut

Everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., First silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., As the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., Kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., Once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., Popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., Silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., Because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., If you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

I use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, Flour, Salt, Garlic salt, Crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), Pepper, Use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., In a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, Beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), Cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., An hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, Butter, Sour cream, Milk, Salt, Crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), Pepper, I use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., Prepare the gravy, Melt 2 tbsp butter, Stir in 1/4 cup flour to make a paste, Stir in enough beef stock to thin the paste enough to pour., Finished roast from the pan and place it on a plate; cover meat with foil to keep warm., Place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., Use a whisk to gradually whisk in the butter/flour/stock liquid., Add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), Add the 1 cup of reserved potato water, Add 1/2 cup beef stock, Taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., Keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., You are now ready to assemble...

Sugar cookie recipe, After trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., Butter, softened, Cream cheese, softened, Sugar, Egg, Vanilla, All purpose flour, In large mixer bowl combine all cookie ingredients , except flour., Beat at medium speed , scraping bowl often until creamy., Reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., Divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., Heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., Url : cookiedecorating.com, Chocolate cut-out recipe, Yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., Butter, Sugar, Egg, Vanilla, All purpose flour, Unsweetened cocoa, Baking powder, Baking soda, Salt, In large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., Refrigerate dough about 1 hour or until firm enough to roll., Preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., Cookie sheets ; cool completely., Url : cookiedecorating.com, Run sugar, Run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., Powdered sugar, Meringue powder, Gum arabic, Cream of tarter, Water, Water, First , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), In small mixing bowl, combine water, meringue powder and cream of tarter., Beat until stiff peaks form ., In separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., Beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, Divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., Remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., Royal icing, Is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., Meringue powder, Powdered sugar, Water, Vanilla extract (use clear vanilla if you want a pure white icing), Almond extract, Beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

Mrs butterworth s buttermilk pancake mix (other brand names are not as good), Water (yes it is supposed to be thick, i am from wisconson so belgium waffles are somewhat soft and not a), Vegetable oil (the best is olive oil, it cooks best and is the most healthy), Good for baking stick margarine (you only use a little so it s still healthy,do not use whipped or soft or diet and also do not use b)

Egg yolks, Freshly-squeezed lemon juice, Unsalted butter , cut into pieces, White wine, White vinegar, Coarse salt and pepper to taste, Toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., If you can poach an egg read no further, Use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., Break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., Water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

At the time when christianity was accepted in serbia , many families were baptised and chose their own saint. this is why saint nicholas is celebrated by so many families on the 19th of december. for the orthodox families st. nicholas is a special day with special rituals and prayers, to others it only means a day to be with your family and enjoy lots of food., This st. nicholas bread is traditionally made in orthodox families for the feast of st. nicholas. i heard that in other families a coin is put in the bread and the person who gets the piece with the coin will be rich in the future. i do not believe that this is part of a religious ritual, but i can be wrong., Ingredients for the bread, Sugar, Fresh yeast or 1 package dry yeast (7 g), Lukewarm milk, Kilo flour (all purpose), Salt, Sugar, Butter, Egg yolks, Grated lemon peel and some lemon juice, Ingredients for the braid, Flour, Water, Little bit salt, How to make the bread, Put the (fresh ) yeast in a small bowl together with a tsp sugar and a little bit lukewarm milk. mix and set aside so the yeast can start to work. yeast usually activates between 25 and 28 degrees celsius., Take another bowl and beat the egg yolks, add the rest of the milk and stir well., Put the flour , sugar, salt, lemon peel and a bit of lemon juice together in a bowl. add the softened butter in small pieces and knead until the mixture has a fine texture., Mix the yeast mixture with the milk/egg mixture and add it to the flour. knead everything well until the dough becomes a ball (leaving the bowl clean). put the dough into another bowl, cover it with a damp cloth and put it on a warm place. let the dough rise for 2 hours., After these two hours knead the dough again (shortly) on a floured surface. make a ball again and let the dough rise again for 1 hour., Form a round bread and put it on a greased baking tray or use greased baking paper. you can also use a round baking pan, don tsp forget to grease it, Make the dough for the braid by mixing 250 g flour, 180 ml water and a pinch of salt together in a bowl. make a soft dough, divide it in three pieces and form 3 rolls. make a braid twice the diameter of the bread. cut the braid in half and form a cross on the bread, use a water/egg mixture to glue it on the bread., Bake the st. nicholas bread in a preheated oven on 180 degrees celsius for about 60 minutes.

Chopped fresh cilantro, Minced fresh garlic, Minced jalapeno pepper (seeds and veins may be removed) skin removed, Unsalted butter (reserve 1 tbsp for saute), Chicken stock, Freshly-squeezed lime juice, Gold tequila , flamed, Heavy cream, Red onion, thinly sliced, Red bell pepper, thinly sliced, Yellow bell pepper thinly sliced, Green bell pepper, thinly sliced, Dry spinach fettuccine or 2 lb fresh, Chicken breast, diced 3/4 inch, Soy sauce, Peel a jalapeno , heat about a quarter cup of olive oil in a saute pan over medium-high heat until the oil shimmers. add the jalapeno and roll it around until the skin is blistered on all sides. remove the jalapeno from the pan and robe with a paper towel -- the skin will come right off. use the olive oil for other dishes -- it is infused with jalapeno flavoring, Fastest way to flame the tequila is to pour it into a wide glass, and light a match. when the flame dies out it is done. alternately you may use a small saute pan.

Original recipe, Boil a tender , nice piece of beef -- any piece that is clear from sinew and gristle; boil it till it is perfectly tender. when it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. pare, core, and chop the apples fine. if you use raisins, stone them. if you use currants, wash and dry them at the fire. two lb of beef, after it is chopped; three quarters of a lb of suet; 1 lb and a quarter of sugar; three lb of apples; two lb of currants, or raisins. put in a gill of brandy; lemon-brandy is better, if you have any prepared. make it quite moist with new cider. i should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. a very little pepper. if you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. if you use fresh beef, salt is necessary in the seasoning. 1 oz of cinnamon, 1 oz of cloves. two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. baked three quarters of an hour. if your apples are rather sweet, grate in a whole lemon., Modern adaptation, Beef round or leftover roast, Suet, Apples, Raisins or currants, White sugar, Brown sugar, Pepper, Salt, Cinnamon, Nutmeg, Brandy, Cider or apple juice, Double recipe for pie crust, Butter (optional)

Risotto with sausage and cranberry beans, Make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., Okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., Well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., Nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, Risotto with sausage and cranberry beans - serves 4, Links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, Cooked cranberry beans or 1 can white beans, drained, Arborio rice, Beef , chicken or vegetable stock, Butter, Freshly, finely grated parmesan cheese , plus more for garnish, An oz) flat-leaf parsley, chopped finely, Lemon juice , or juice from 1/2 lemon, Salt and black pepper to taste, Red pepper flakes to taste, optional, Good balsamic vinegar , optional

I have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., Cream, Half & is at least 10.5% butterfat (milkfat), Light cream is between 18 and 30% butterfat, Light whipping cream is between 30 and 36% butterfat, Heavy whipping cream is between 36 and 40% butterfat., Colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., If it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., When whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., Prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., Here are some facts and tips on using cream or milk in hot dishes., Lower the butterfat (milkfat) content, the more likely cream is to separate., Half & is at least 10.5% butterfat (milkfat), Light cream is between 18% and 30% butterfat, Light whipping cream is 30% to 36% butterfat, Heavy cream (heavy whipping cream) is 36% to 40% butterfat, Hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., When adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., Freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., Cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

Healing properties, Almond -- contains flavonoids , which act as antioxidants, keeping the body healthy and young, it s rich in vitamin e, which nurtures the blood and is good for the heart., Cinnamon - warming , anti-inflammatory, and anti-bacterial, it helps control blood-sugar level., A good martini or, Irish cream, Heals all ills

These vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., Seven minute icing recipe, Egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., Easy vanilla icing recipe, Butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., Vanilla butter cream icing recipe, Butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., Butterscotch icing recipe, In a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., Icing recipes, These old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., Cake frosting tips, In the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., Spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., A little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., Flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., If you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., Cake in a cool oven with the door open to dry, or in a draught in an open window., Almond frosting (marzipan icing recipe), Whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., Chocolate frosting, Whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., Plain chocolate icing, Put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., All who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., Tutti frutti icing, Mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., Sugar icing, Extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., Take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., Ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

Bittersweet chocolate , tempered, see how to temper chocolate, method follows, How to temper chocolate, Dessert circus , extraordinary desserts you can make at home by jacques torres, Chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., Easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., Way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., Classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

Seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., Http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, Basic steps for cooking tempura, Prepare the ingredients ., Make tempura batter ., Heat vegetable oil in a deep pan to 340-350f degree., Lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., Drain tempura on a rack ., Serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., Tempura batter recipe - japanese recipe, Http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, Egg, Ice water, All purpose flour, Preparation, Beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., Add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., Tempura dipping sauce recipe, Tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., Dashi soup stock, Mirin, Soy sauce, Sugar, Preparation, Put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., Tips for making crispy tempura, By setsuko yoshizuka, Tip 1: ice, Use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., Tip 2: batter (tempura batter recipe), Do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., If you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., Tip 4: oil temperature, Check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

This earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., Stew, Bone-in pork picnic shoulder roast , (about 5 lb), Salt and ground black pepper, Vegetable oil, Onions , chopped coarse (about 3 cups), Garlic cloves , minced or pressed through a garlic press (about 5 tsp), Chopped fresh oregano leaves , or 1 tsp dried mexican oregano, Low-sodium chicken broth, Hominy , white or yellow, drained and rinsed, Verde sauce, Tomatillos , husked, washed, and quartered, Jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, Onion , chopped coarse, Water, Fresh cilantro leaves and stems (about 5 cups), Limes , cut into quarters, Head romaine lettuce , sliced crosswise into thin strips, Radishes , sliced thin, Onion , minced, Fresh cilantro leaves , roughly chopped, Fresh oregano , or dried mexican oregano, chopped, Corn or flour tortillas , warmed

Best quality whole chocolate milk (this is important for good flavor! i use trader s point organic grassfed or make my own with droste coacoa powder and a bit of brown sugar to taste - just no high fructose corn syrup overly sweetened stuff please!), Brown sugar - or white granulated if that is what you have. (once the mixture is frozen, it won tsp taste as sweet as it did unfrozen. trader s point is not too sweet, so i make it a bit sweeter for freezing and i like the flavor of best.), Cream cheese, Half tsp optional flavor extract or oil (like orange or raspberry or almond or coconut or...), Egg, Mexican crema , or sour cream, or ceme fraiche

Firm green new mexico mild or anaheim chiles, Cooking oil, Chopped wild onions or yellow onions, Ground lamb, Adobe bread crumbs *see note, Ripe tomatoes, diced, Garlic cloves, minced, Salt, White pepper, Dried thyme, Bay leaves, Chopped fresh tarragon, or 1 tsp dried, Olive oil, Garlic cloves, minced, Tomatoes, coarsely chopped, Sour cream, garnish (optional), Note: adobe bread is a yeast bread , made in the outdoor ovens called hornos, in the southwest. it is sold on the plaza by native american vendors in santa fe, new mexico however, if this bread is not available to you, any yeast non-sour dough bread can be used and made into the bread crumbs for this recipe.